Healthy Chicken Tostadas
My mother-in-law gave us this Green Salsa chicken tostada recipe long ago when my hubby and I first got married. We were juggling work, trying to finish college, and this recipe easily became one of my favorite meals to make because it tasted so good, was cheap, and super fast to make. It has green salsa mixed with shredded chicken on a bed of lettuce. Tomatoes, avocado, and lime juice sit on top of that with a crispy baked whole wheat tortilla and melted pepper jack cheese. Mmm…. It’s really good. I promise.
4 (6 in) whole wheat flour tortillas
3 ounces shredded pepper jack cheese (3/4 cup)
2 1/2 cups 10 oz shredded poached chicken
1 cup green salsa
1/3 cup cilantro, chopped
1/4 heaping tsp ground cumin
1 cup shredded leaf lettuce or baby spinach
1 avocado, diced
3 plum tomatoes
1. Arrange flour tortillas on baking sheet. Top evenly with cheese. Bake in preheated oven at 400 degrees for 8 minutes.
2. In a medium bowl, mix together green salsa, chicken, cilantro and cumin. spoon mixture over cooked tortillas. Bake until heated through (about 7-8 minutes).
3. Top with lettuce, tomato, avocado, and sour cream. Enjoy!
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